Chapter 4 – Wine Producing Countries – Champagne
Champagne is a sparkling wine produced from grapes grown in the champagne region
of France. Champagne is also known as ‘Celebration Drink’ or drink for celebrations.
Champagne is a protected name in European Regulations and for any wine to be called as
Champagne, it needs to qualify three rules –
1. Grapes used in production should be grown in the region of Champagne, France.
2. Champagne has to be produced in Champagne region.
3. Methode Champenoise – A traditional method in which secondary fermentation needs
to happen in bottle.
(Champagne Celebration Party Free Photo, n.d.)
Champagne wine region of France and is produced under the rules of the appellation. This
alcoholic drink is produced from specific types of grapes grown in the Champagne region
following rules that demand, among other things, specific vineyard practices, sourcing of
grapes exclusively from designated places within the Champagne region, specific grapepressing methods and secondary fermentation of the wine in the bottle to cause carbonation.
Grapes of Champagne
Total of Seven grape varieties are permitted for production of Champagne, however there are
three major grapes of Champagne contributes its own attributes to a wine. The ‘big three’ are
Chardonnay, Pinot Noir, and Pinot Meunier. The “big three” by far dominate the plantings of
Champagne vineyards, but there are four other grapes approved for Champagne production:
Petit Meslier, Arbane, Pinot Gris and Pinot Blanc. (Schiessl, 2016)
Chardonnay
It the only major white grape in Champagne. Chardonnay contributes to elegance, and bright
citrus flavours to Champagne blends.
Pinot Noir
Pinot Noir is the red grape variety which gives structure, richness and body to Champagne.
Pinot Meunier
Pinot Meunier (also simply known as Meunier) is second red grape variety used in production
of Champagne. Pinot Meunier is known for its aromatics and approachable fruit. (Schiessl,
2016)
Regions of Champagne
(Schiessl, C., 2016)
In Champagne region, there are five main sub – regions which are responsible for bringing
both diversity and consistency to champagne. Each sub – region or district is popular for
producing a specific variety of grape and often a unique character to that grape variety
influenced by the specific location, soil, sub-climate, or vineyard aspect.
Montagne de Reims
Montagne is French for Mountains. It predominantly produces pinot noir (38%) but also
some pinot meunier. It is home to more grands crus than any other district in Champagne
with a total of nine grand cru villages. While Pinot dominates in the district there are some
areas who produce Chardonnay, accounting for 28%.
The Vallée de la Marne
The Vallée de la Marne is found to the south of Epernay and is renowned for its abundance of
meunier grapes. Pinot Meunier grapes are more robust and resistant to cold weather than
pinot noir and chardonnay making them well suited to the valley which is very prone to frost.
The Côte des Blancs
The Côte des Blancs, is popular for chardonnay. Chardonnay grapes bring freshness to
champagnes, and each village in the Cote des Blancs produces grapes and wines.
Other regions of Champagne –
Côte de Sézanne - Côte de Sézanne produces chardonnay grapes and is an extension of the
Côte des Blancs.
The Aube / Côte des Bar - The Aube / Côte des Bar is a Pinot Noir region mostly used to
blend in non-vintage champagnes. (Nichols, n.d.)
Methode Champenoise
This is the most complicated process of making sparkling wines and is followed in the
Champagne region of France. It is the traditional method of making champagne and is made
according to Comite Interprofessionel du Vin de Champagne (CIVC) regulations.
Step 1 – Harvesting of Grapes
Grapes are harvested once they have reached certain sugar and acidity levels. The three
classic grape varieties used in the making of champagne are pinot noir, pinot meunier, and
chardonnay. Although mostly made of black grapes, the final product is a crystal clear and
sparkling white wine. Once plucked, grapes can be destalked.
Step 2 – Pressing
The grapes are pressed and freshly pressed juice is separated from the skin immediately, so
on to avoid the must from taking the colour from the skin. First pressing is called Vin de
cuvee (50%). Cuvee means blend. Most premier champagne are produced from first pressing.
It is of the highest quality. Second pressing is called Premiere Taille and Third pressing is
called Deuxieme Taille.
Step 3 – Primary Fermentation
The first fermentation occurs in a wooden vat. Primary fermentation lasts for 15-21 days. Up
to racking and fining, the method followed is similar to that involved in the making of white
wine. After fining, the clear wine is blended with wines from different vineyards of the
champagne region. Blending is done to achieve the desired balance of flavors and acidity.
Blending is the most critical phase in winemaking. It is also called as Assemblage.
Step 4 – Secondary Fermentation
Secondary Fermentation is induced in the bottle. Sugar is completely exhausted by this time.
LDT (Liqueur de tirage) is a small amount of cane sugar and yeast which is added to induce
secondary fermentation. The wine is then bottled and sealed with good quality corks and
secured with Agrafe. They are stacked one on top of another (mis sur lattes) in a cellar.
Secondary fermentation starts in the bottle about six weeks after bottling. This is best carried
out at 10-12 degree celsius and will take about three to six months. The yeast turns the sugar
into alcohol and gives off CO2 which dissolves into the wine. It produces stream of bubbles
known as mousse. Champagne spend at least 1-3 years’ time in bottle. Non – vintage should
spend at least 12 months on lees ageing and Vintage champagne should spend 3 years.
Step 5 – Remuage
The bottles are placed in racks with oval holes with their necks, tilted slightly downwards.
These racks are termed as pupitre. The specialist worker, called remueur, gives a slight shake
to the bottle by grasping its bottom. After every shake, the bottles are placed at a slightly
higher angle in the pupitre. This happens to each bottle every three days, for about six weeks,
till the bottles stand vertically with the neck downwards, called sur le pointe. The sur le
pointe position is left for one or several years for slow ageing. The purpose of the remuage
process is to collect the sediments in the cork.
Step 6 – Disgorgement / Degorgement
It is the process of removing the sediments from the bottle which have collected on the cork.
The bottle neck is dipped in a freezing brine solution, which freezes a small amount of wine
in the cork containing the sediments. The pressure inside the bottle expels the ice with the
sediments when the cap is removed.
Step 7 – Dosage
The champagne which was lost during degorgement is replaced with more similar wine and
cane sugar solution called liqueur d’expedition. The amount of sugar added determines the
degree of sweetness in the final product. After dosage cork is fitted, with wire gauge known
as Agrafe. The bottles are given the final shake-up, either manually or mechanically to ensure
even distribution of dosage. The wine is rested for four to six months to allow it to settle.
Finally, the wine bottles are cleaned, labelled, and dispatched.
Note – The average champagne has a pressure of between four and six atmospheres which is
typically about 60 – 90 pounds per square inch. The pressure of this magnitude is found in a
double decker bus tyre. Hence, the bottle should be handled very carefully, especially during
the time of opening it.
To withstand the pressure, the bottle is made up of thick glass with the deep curve at the
bottom. The deep curve is termed as punt.
Terms denoting sweetness of champagne
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Brut – Very dry. 0 – 15gms of sugar content.
Extra sec – Dry Champagne (1-2% sugar)
Sec – Medium dry (2-4% sugar)
Demi-sec - Medium sweet (4-6% sugar)
Demi doux – Sweet (6-8% sugar)
•
Doux – intensely sweet 10% and above sugar
Types of Champagne
•
Non-vintage Champagne
Champagne that is blended from a variety of up to 40 different wines from many
different years. Champagne producers will keep back 20% of their harvest each year
to use in future blends.
•
Vintage Champagne
Vintage champagne is created from grapes belonging to a particular year. Not all
years are deemed ‘Vintage’ and the decision is made by individual Houses.
•
Rose Champagne
Rose or ‘Pink’ champagne can be created by one of two methods.
1. By adding a small amount of Pinot Noir red wine to the champagne
2. By pressing the grapes slower than normal to allow the skin time to colour the wine
Rose champagne is often revered as a ‘romantic’ champagne based on its colouration.

Blanc de Blancs Champagne
Champagne is usually made using 3 grapes – Chardonnay, Pinot Noir and Pinot
Meunier. Blanc de Blancs champagne use only white Chardonnay grapes.

Blanc de Noirs Champagne
Blanc de Noirs wines are made only from the Pinot Noir and/or Pinot Meunier red
grapes and consequently have a slight salmon or pink tint.

Recently Disgorged
Recently disgorged champagne is champagne that is disgorged just before being sold.
For many this means that the champagne maintains its freshness and benefits from the
additional maturation in the bottle.
Brands of Champagne
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Moet et Chandon
Bollinger
Krug
G.H. Mumm
Lanson
Pommery
Joseph Perrier
Terms denoting size of champagne bottles
Bottle
Size
Equivalent
No. of glasses
Magnum
150cl (1500ml)
2 Standard Bottles
Serves Approx. 12
Jeroboam
300cl (3000ml)
4 Standard Bottles
Serves Approx. 24
Methuselah
600cl (6000ml)
8 Standard Bottles
Serves Approx. 48
Salmanazar
900cl (9000ml)
12 Standard Bottles
Serves Approx. 72
Balthazar
1200cl (12000ml)
16 Standard Bottles
Serves Approx. 96
Nebuchadnezzar
1500cl (15000ml)
20 Standard Bottles
Serves Approx. 120
Other methods of Sparkling Wines
Cuvee / Close / Charmat / Tank
This method was introduced in France by M. Charmat and involves secondary fermentation
in a large sealed tank and takes only 10 days to complete. The wine is drawn off through
filters under pressure, and is then bottled. The resulting wine is cheaper than champagne.
Transfer method
This method is almost similar to methode champenoise except the process is shortened by
using filtration and fining instead of the lengthy remuage process.
Direct Impregnation
This is the cheapest method of making sparkling wine. The carbon di oxide gas is directly
impregnated into the wine from a cylinder in the same way as in the making of aerated
waters.
References
Champagne Celebration Party Free Photo. (n.d.). Retrieved from Needpix.com:
https://www.needpix.com/photo/1213073/champagne-celebration-party-wine-alcohol-festivecongratulations-drink-happy
Nichols, M. (n.d.). Regions Within Champagne Help Bring Diversity And Consistency. Retrieved
from Bubble & Flute: https://www.bubbleandflute.com/2016/11/champagne-region/
Schiessl, C. (2016, October 28). The Definitive Guide To Champagne + Map. Retrieved from
Vinepair : https://vinepair.com/articles/definitive-guide-champagne-map/